Buttermilk Pancakes (Healthy!)
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
6 pancakes
- Serves:
- 2
ingredients
- 5⁄8 cup king arthur's white whole wheat flour
- 1⁄8 cup Splenda sugar substitute
- 1⁄4 cup nonfat dry milk powder
- 1⁄8 cup cornstarch
- 1⁄4 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄3 teaspoon salt
- 2 (1 g) packets Splenda sugar substitute
- 1⁄2 teaspoon baking soda
- 1 dash ground cinnamon
- 1 cup low-fat buttermilk
- 2 teaspoons egg substitute
- 2 teaspoons vanilla extract
directions
- Substitute first 7 ingredients with 1 cup of my Reduced Fat Bisquick Mix (#350552) and set aside.
- Whisk all remaining ingredients together (2 packets Splenda through vanilla extract) until frothy. (This will help make the pancakes fluffier!).
- Add homemade “Bisquick Mix” and gently stir until well-blended, but still lumpy. (Over-mixing will make flatter/denser pancakes.).
- Heat a skillet on medium-high setting for several minutes. (After you have experience with the recipe, you will be able to begin heating the skillet before preparing the pancake batter.).
- Spray skillet with cooking spray.
- Drop 1/4 to 1/3 cup of batter onto skillet for each pancake.
- When batter begins to bubble, carefully flip the pancakes and cook until lightly browned (approximately 30 to 60 seconds).
- Remove from pan.
- Tip: I top these with Smucker’s Sugar Free Breakfast Syrup. A great-tasting sugar free syrup that isn’t runny!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!